Cocktail Clone Homebrews

I'm confused. What is it you are fermenting?

 

Interesting idea.

Its a beer thats like a cocktail.

 

I think he's doing a kettle sour with the flab ours from the cocktail. It sounds like a cool idea.

 

I sort of guessed, but what's the base beer like, what do you ferment with after the kettle sour?

I have not brewed a beer like a cocktail, but blending experiments with my most recent Berliner Weiss have brought the idea to mind. Probably not all that original, but I was wondering about sours and agave nectar and whether it might remind you of a margarita. Never used agave nectar, so this could be far from the mark.

 

Is the pomegranate a sub for grenadine? Why coriander? I think I get the rest, but confused by the coriander.

Interesting idea, if you do it, please report back.

 

Is there something oaky about the cocktail?

 

it's been on my radar for quite a while.
i do use bitters recipes as a way to inspire beer recipes for bigger beer.

i do want to make a tequila sunrise and a Manhattan beer.

 

Nothing special as I do get palette fatigue once in a while.

In those circumstances, my go to's are Jameson and club - 1 rock, Tangueray and tonic, or a Italian red wine.

You have to change it up once in a while, I can't do beer all the time....I know, blasphemy on a beer site.

I have also been know to put a splash or so of Frangelico in a stout for some extra flavor.

 

A mahnhatten inspired tripel has been on my brew docket for way too long.

 

I intend to brew a gin and tonic style beer someday.

 

also sort of on my list, except i hate tonic.
but a gin-esque beer is definitely on my to-do list. and i did work for a certain european brewery where we made a galaxy hop tonic and used it as 1% of a G&T we were serving on tap. people loved it.

 

I tried to do a g&t-saison this past year. Lessons learned:

• Use more juniper (1.5oz didn't stand out over the yeast)
  
• Don't use an expressive malt. 2row cut with sugar is the way to go.
  
• There are a lot of background aromatics in gin. If you're making a gin-inspired beer, you're cool with just juniper and coriander. The other stuff will just muddle it. Also, 2g of Grains of Paradise might not seem like much, but it's too much when combined with saison yeast.
• Make a lime zest tincture and add it at packaging, instead of dropping raw zest in at FO.
  
• Respect hops. I held back on them a bit, but wish I had added more.

Hope this helps folks. My beer is drinkable and pleasant, and if I presented it as some other than what I was going for, I'd be happy with it. It just wasn't a Gin and Tonic Saison.

 

I'm doing something like this, but in reverse.

I brewed a 5% Saison (3711) and added brett into the secondary. It was my first time using brett so I think I added it way too late. I had almost no brett character after six months (one year in total) so I added 5 pounds of raspberries. It helped a little, but still kind of a boring beer. I bottled it with way too much caution because I've heard horror stories about bottle bombs and brett. Two years after brew day I had a very boring, kinda thin, almost flat raspberry saison. I was thinking about dumping, but my wife had an idea: Let's turn them into a Champagne cocktail. We took half beer, added half sparking wine, and floated some frozen raspberries on top. It was delicious!

 

http://www.beeradvocate.com/communi...s-private-stache-gba-mmb.362602/#post-4348752

 

I do enjoy a manhattan when I'm not drinking beer - that could be good. Maybe a rye beer base, using a tincture of oak and twice the amount of bourbon than normal in secondary. Aged on a bed of maraschino cherries as well, or possibly just use the juice..? just throwing stuff out there! maybe even some blending with a sweet vermouth. hmmmm

 

take what you've thrown out there...and throw it back in the water where it came from!

how i'd do it?
a rye-based porter would probably be smart. i'd use 10% oak-smoked wheat. no oak tincture here. i would consider soaking it in french oak that has soaked in vermouth. maybe.
i'd use herbs in it to mimic Angostura. orange peel and whatnot, but all in small quantities.
or i'd make it more like a quad and use US04 for the fruit/cherry perception.
or you can use brett lambicus.
lots of options